Bio
Experience
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Heritage Resorts
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Bel Ombre, Savanne, Mauritius
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Pastry Chef
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Oct 2022 - Present
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Bel Ombre, Savanne, Mauritius
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Pastry Chef
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Jun 2020 - Nov 2022
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Hospitality
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1 - 100 Employee
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Pastry sous chef and Pastry Head Chef
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May 2017 - Jun 2020
My last work experience
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Pastry Sous Chef
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May 2017 - Jun 2020
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InterContinental Hotels & Resorts
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Mauritius
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Pastry sous chef
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Aug 2015 - May 2017
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Mauritius
Assist the pastry chef on a daily basis for the good running of the pastry and bakery dept.
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Pastry Chef
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Sep 2014 - Aug 2015
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Mauritius
Managing the pastry and bakery dept as well as assisting the executive sous chef.
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Pastry Chef
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Jan 2013 - Aug 2014
Daily organization of the pastry department and of all the outlets dealing with pastry production
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Oceania Cruises
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Cruise ship
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Pastry sous chef
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May 2012 - Oct 2012
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Cruise ship
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Movenpick Resort & Spa
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Bel Ombre
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Pastry Chef
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Nov 2010 - Apr 2012
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Bel Ombre
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Pastry Chef
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Jan 2010 - Nov 2010
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Pastry Chef at Tamassa Hotel
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Oct 2007 - Dec 2009
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heritage awali
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Mauritius
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pastry sous chef
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2004 - 2007
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Mauritius
During my employment with Heritage Awali I participated in the Rogers rebranding Function on 21 October 2005 at Free port of Mauritius, under the supervision of Chef Jean Philippe Secondis and other chefs from the Veranda Group, the great challenge was to provide quality food and continuous service for 2,500 people on that day.
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pastry Chef De Partie
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2001 - 2004
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Pastry Commis
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1997 - 1998
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Pastry cook
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1992 - 1997
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Education
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1982 - 1988Swami vivekananda State Secondary School
Suggested Services
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Industry Focus. “Hospitality”
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References
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